Carrageenan Free Pomegranate Glazed Lamb Chops
Pomegranate and lamb is one of those pairings that feels almost ancient — rich, slightly gamey meat meeting the bright tartness of fruit — and this recipe delivers that combination in a way that's genuinely stunning on the plate. The chops get a dry rub of turmeric and ginger before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that juicy flavor. What makes this dish work so well for anyone avoiding carrageenan is the glaze: it's built entirely from scratch using 100% pomegranate juice, bone broth, apple cider vinegar, and honey, so there's no reaching for a bottled sauce or pre-made reduction that might hide unwanted additives. Carrageenan has a way of sneaking into processed broths, flavored juices, and store-bought glazes, but every ingredient here is clean and straightforward. The reduction simmers down into something glossy and complex — warm cinnamon, sharp garlic, a hint of fresh ginger — and then gets lifted with the pan drippings for even more depth. A scatter of pomegranate arils and fresh parsley at the end adds color and a little brightness that makes the whole platter look like it came out of a restaurant kitchen. This is the kind of recipe that earns serious compliments with surprisingly manageable effort.
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the glaze
- 1 cup 100% pomegranate juice (no added sugar)
- ½ cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh pomegranate arils (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each chop. Let the chops rest at room temperature for 10 minutes while you prepare the glaze.
- 2
Combine the pomegranate juice, bone broth, apple cider vinegar, honey, grated ginger, minced garlic, Ceylon cinnamon, and salt in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon, 15–18 minutes. Watch the pan closely in the final few minutes — the honey can cause the glaze to darken quickly. Remove from heat and set aside.
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